Jessica in the Kitchen · by Jessica Hylton★ 5.0 (31)
Scotch Bonnet Pepper Hot Sauce
NUTRITION · PER SERVING35M COOK
CAL 1%·PRO 1%
CARBS 5G85% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fiery hot sauce made with roasted scotch bonnet peppers, garlic, and carrots blended smooth with vinegar and lime. Intensely spicy with depth from the caramelized vegetables.
condiment🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 7 garlic cloves (with the skins still on)
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers (stems removed and sliced in half)
- 1 large onion (chopped)
- 1.5 tablespoons cane sugar (or brown sugar, organic white sugar or coconut sugar )
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime (juiced)
At a glance
PER SERVING · TIME 35M
CAL 1%·PRO 1%
CARBS 5G85% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 10mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 9mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.